Soft Creamy Polenta
A creamy and comforting dish made with coarse stone ground cornmeal, perfect for meal prep and versatile enough for various toppings.
Ingredients
Main ingredients
- 1 cup Coarse Stone Ground Cornmeal The star ingredient that provides that creamy texture.
- 4 cups Cold Water Needed for cooking the polenta to perfection; helps in creaminess.
- 1 teaspoon Kosher Salt Enhances flavor for a more dynamic taste profile.
- 1 teaspoon Freshly Ground Black Pepper Adds a subtle kick and depth to the dish.
- 1/2 cup Grated Parmesan Cheese Offers richness and a layer of umami flavor; optional for serving.
Instructions
Preparation
- Gather all your ingredients and have your tools ready—stirring spoon, pot, and a ladle.
- Measure out your cornmeal and prepare the water in a large pot.
- Add salt to the water and bring it to a boil over medium-high heat.
Cooking
- Once the water is boiling, slowly whisk in the cornmeal to prevent lumps.
- Reduce heat to low and continue whisking for 20-30 minutes until thick and creamy. Look for a gel-like texture.
- Stir frequently to avoid sticking, and season with freshly ground black pepper to taste.
Serving
- Once your polenta reaches the desired creamy consistency, remove it from heat.
- Transfer to a serving vessel or platter and spread it out for easier serving.
- Top with a sprinkle of Parmesan cheese if desired and enjoy with your favorite toppings.
Notes
Use fresh cornmeal for a richer flavor. Whisk the cornmeal slowly to prevent clumping; serve immediately for the creamiest texture. Add a splash of olive oil after cooking for added richness.